et Oeufs à la Mousse de Crabe (Avocado and Eggs with
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This site is purely French !
- People who wrote this site are French
- Recipes presented are typically French, though
simple and feasable
- All products sold in the Boutique are made
- All our advice on entertaining is based on
I have included
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100 gr [3 1/2oz] of crab flesh
3 teaspoonfulls Dijon mustard
10 cl of olive oil [10 - 12 spoons]
Salt, pepper and lemon
- Separate 1 egg
yolk from white ; hard-boil the 2 other eggs.
- Make a mayonnaise:
put the yolk and the hot mustard in a small
bowl and beat with a whisk for a few seconds
until you get a homogeneous mixture; start
pouring the oil drop by drop while beating.
When all the oil is incorporated, add a few
drops of lemon with salt and pepper.
- With an electric
mixer, beat the egg white until thickly frothy.
- Mix the crab
flesh with the mayonnaise then gently stir
to incorporate the stiff white with a whisk.
Keep in fridge until serving.
- Peal and slice
the 2 hard boiled eggs.
- When ready to
serve, peal and slice the avocados (they would
get black if you do it before) and alternate
slices of egg / avocado in the individual
- Top with the
crab mousse or serve it in a separate small
saucer. Decorate with a plain shrimp or a
1 to 5 can be done a few hours ahead; you need
to leave the crab mousse at least 1 hour to
refrigerate before serving.